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COCO Tea

D - 100 3 Avenue SE Calgary AB T2G 0B6 · Food - General

Official record from Alberta →

Inspection summary

COCO Tea has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on September 16, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on March 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 4, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 21, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 2 separate inspections, most recently on August 25, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was found in the service area glass door fridge.-Ensure a display thermometer is available
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A leak was observed at the plumbing connection of the three-compartment sink, resulting in a significant amount of water pooling on the floor surrounding the sink area.- Identify the source of the leak and repair- Clean the affected floor area and maintain it in a sanitary condition.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable when requested. Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand towel dispenser at the handwash station located on the service line was observed to be in disrepair. A roll of paper towels was stored on the countertop of the service line, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination.Please repair or replace the paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cracked tiles with deep pitting were observed beside the service line, creating areas where contaminants are trapped, making it difficult to clean.Please repair the cracked tiles so the surface is smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The floor under all wire shelving and kitchen equipment located in the back kitchen were observed to be dusty and covered in food debris, becoming a potential attractant for unwanted pests.Please move the equipment to gain access to hard-to-reach areas, and sweep and clean the indicated areas.2) The dry storage area was observed to be disorganized and cluttered with boxes stored on the ground.Please organize the indicated area, and ensure all items are stored at least 6 inches from the ground for visibility, accessibility, and easy cleaning.
  7. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed along the window ledge in the front service area and customer seating area. Some sticky traps were observed around the facility but pest control records were not available on-site. Please work with a professional pest control company to abate the pest issue and retain all service records on-site for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The protective film was still on the hot holding devices and was starting to peel. Please remove the film such that the hot holding devices can be properly cleaned and sanitized.
  8. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A chlorine (bleach) sanitizer was tested, and it was mixed too strong (bleached the test strips). The solution was diluted to 100ppm at the time of the inspection.Please ensure that the chlorine sanitizer is mixed to 100ppm and is tested every time it is mixed to confirm the concentration.
    • 09. Are chemicals stored and handled in a safe manner?
      • The facilities sanitizer bottles were unlabeled. Please ensure that all chemical bottles including sanitizers are labeled such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two out of three hot holding devices containing the tapioca pearls had internal temperatures below 60C (39.8C and 37.3C). The pearls were re-heated, and the hot holding device was turned up at the time of the inspection. Tapioca pearls once hydrated must be hot held at 60C or above or cooled and held at 4C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to located chlorine test strips at the time of the inspection. Please obtain/locate chlorine test strips to be able to test and verify the concentration of the chlorine sanitizer solutions.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were observed along the window ledge in the front service area and customer seating area. Some sticky traps were observed around the facility but pest control records were not available on-site. Please work with a professional pest control company to abate the pest issue and retain all service records on-site for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The protective film was still on the hot holding devices and was starting to peel. Please remove the film such that the hot holding devices can be properly cleaned and sanitized.

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